Pumpkin Pie Dip (A 5 Minute Recipe)

Some of you may be thinking, what is with this girl? Does she only eat pumpkin? I know I've posted a lot of pumpkin recipes lately, but it's just that time of year =). Also the other reason, I always buy the huge can of pumpkin puree because I can get it for the price of what the small can costs. So why would I buy the small can? It just wouldn't make sense. I hate wasting though, so I buy the large can and then I can get two, sometimes even three different pumpkin recipes out of it (unless of course I'm making pumpkin pie). 

I saw this Pumpkin Pie Dip floating around Pinterest so I thought, ooh yes I must try that! I liked that this recipe didn't use cool whip as some of the pumpkin pie dips do. I changed a few things from the original recipe. I thought it needed a little more pumpkin flavor so I added an additional 1/4 cup pumpkin puree (to the 1 cup listed).  I omitted the pumpkin pie spice and rather just increased the cinnamon, added nutmeg and cloves then left the ginger as listed, then I added a little caramel sauce of course. I love pumpkin and caramel. I love anything with caramel. 

This simple 5 minute dip is has just the right amount of sweet and spice, it's fluffy, creamy and yes even dreamy. Basically it's pure goodness. It tastes so much like pumpkin pie (different texture obviously, but same amazing flavor). So when you want a quick dessert with all the flavors of pumpkin pie that everyone will love, then this is definitely what you'll want to make. You'll quickly lose track of just how much you've actually eaten. Enjoy and Happy Fall!

Pumpkin Pie Dip

Yields about 4 cups

Ingredients:

8 oz cream cheese, softened

2 cups powdered sugar

1 1/4 cups canned pumpkin

1/2 cup sour cream

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves (optional)

1/4 - 1/2 cup caramel sauce, store bought or homemade (optional, but highly recommended)

graham crackers, chocolate crackers or gingersnap cookies for servings

Directions:

In a large mixing bowl, using an electric hand mixer on low speed, blend together cream cheese and powdered sugar until combine, then increase mixer to medium and beat for 1 minute until smooth and fluffy. Add in pumpkin, sour cream, cinnamon, nutmeg, ginger and cloves and mix until well blended and fluffy, about 1 - 2 minutes. Drizzle with optional caramel sauce (and marble if desired), serve with crackers. Store in refrigerator in an airtight container.

Tip: for cleaner edges on your graham crackers, simply cut them along indentations with a sharp knife rather than breaking them into individual pieces.

Recipe Source: adapted from Taste of Home

Read More

Mini Pumpkin Cupcakes with Cream Cheese Frosting

Wahoo! Time for the holidays... er... I mean next month, time for the holidays! My favorite time of year is the holidays. Why? All the food of course =)! That's why I'm getting way ahead of myself. I can't help it though, I saw these little candy pumpkins at the store the other day and thought, Oh I've just got to bake something with these. I bought a big bag then hid some up in the cupboard but somehow my family managed to sniff them out. I guess the baking cupboard is a given, everyone knows I've got a huge stash of goodies up there =). Luckily there were just enough left to make the perfect cupcake toppers for these delicious, bite size, Mini Pumpkin Cupcakes. 

For this recipe, I basically combined my Pumpkin Bars recipe with the cupcake portion of my Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting (one of my favorite cupcakes). These cute mini cupcakes pack a lot of sweetness, moisture, flavor and pumpkin-y goodness into one little bite. They would be perfect for a Halloween party or for Thanksgiving of course. You can't have Thanksgiving without some kind of pumpkin dessert, right? Or you can make them and eat them for breakfast like my kids did, when they aren't frosted they are basically a fluffy pumpkin muffin so I figured why not =). 

Enjoy and share, because these are the perfect sharing size!

Mini Pumpkin Cupcakes
Yields about 3 1/2 dozen (I got 43) - recipe can easily be doubled

Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1/3 cup butter, melted and whisked to cool slightly
1/3 cup applesauce, at room temperature
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup + 2 Tbsp canned pumpkin puree
2 1/2 Tbsp buttermilk
1 recipe Cream Cheese Frosting, recipe follows
44 pumpkin candies, optional

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In a separate large mixing bowl, using and electric hand mixer on low speed, blend together light-brown sugar, granulated sugar, butter and applesauce until well combine and smooth, about 1 minute. Mix in egg, egg yolk and vanilla. Add pumpkin puree and buttermilk and mix until well blended. Slowly add dry ingredients and mix just until combine. Fill paper lined mini muffin cups 2/3 full (about 1 slightly heaping Tbsp in each) and bake in preheated oven 12 - 14 minutes until toothpick inserted into the center of cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting and optionally top each cupcake with a pumpkin candy. Store in an airtight container.

Note: I would recommend serving these within an hour or two of topping them if you are adding the pumpkin candy because after that the frosting will begin to break the candy down. I would also recommend storing them in the refrigerator (if not enjoying within a few hours) in an airtight container and then let them rest at room temperature before serving.

Cream Cheese Frosting

Ingredients:
4 oz. cream cheese, softenend
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract

Directions:
Combine cream cheese and butter in a mixing bowl and using an electric hand mixer on medium speed, blend together until light and fluffy. Add in powdered sugar and vanilla and blend on low speed until combine, then increase to medium and whip until smooth and fluffy.

Recipe Source: Cooking Classy 

Read More

Slow Cooker Pot Roast with Potatoes (A One Pot Hassle Free Meal)

There's nothing like a fall apart tender roast that's cooked low and slow along with some fresh veggies and a seasonings to highlight all of it's delicious flavors. This meal is one of the easiest meals you'll ever make. Yes there are countless ways to prepare a pot roast. You can be professional and brown the roast in some olive oil prior to slow cooking, as well as sauteing some sliced onions and freshly minced garlic. To me though, a slow cook meal is a hassle free meal. One that you can toss in and go. A busy day one pot meal. So, I created this recipe to be just that, no browning or sauteing required. The hardest part of this meal is dicing the potatoes, yes that's just how easy it is. Anyone can make this and everyone will utterly and completely enjoy it! Flavorful, unbelievably simple and amazingly delicious.
If you want you can throw it all in from the beginning (roast first then veggies on top), I just prefer that my veggies don't turn to mush. That's why I prepared it as listed but just do what works for you. Also, if you'd like you can also use red potatoes in place of the Russet potatoes. Enjoy!

Slow Cooker Pot Roast
Yields about 4 servings

Ingredients:
2 1/2 lbs chuck roast
1 1/4 cups beef broth
1 Tbsp + 1 tsp Worcestershire sauce
1 3/4 tsp dried Italian seasoning
2 tsp onion powder
1 tsp garlic powder
Salt and freshly ground black pepper, to taste
4 medium Russet potatoes, scrubbed and rinsed then diced into chunks about 3/4" - 1"
12 oz. baby carrots

Directions:
Place chuck roast in a slow cooker. Pour beef broth over roast, and drizzle with Worcestershire sauce. Sprinkle with Italian seasoning, onion powder, garlic powder then season with salt and pepper. Cover and cook on LOW heat 7 hours. 
Remove roast to a large plate or cutting board, reserving broth in slow cooker (it should be fall apart tender so it will likely break apart when you lift it out). Add diced potatoes and baby carrots to slow cooker in broth (the broth should cover the veggies), return roast to slow cooker placing on top of vegetables. Cover and cook on HIGH for 1 - 1 1/2 hours, or until vegetables are tender when pierced with a fork. Plate and ladle with broth in slow cooker.

Recipe Source: Cooking Classy

Read More

My Favorite Fluffy Buttercream Frosting

My sister came over a few days ago and wanted me to help her make a cake for her sons first birthday. Of course I love every opportunity I get to help someone bake and I feel pretty cool when they ask for my baking opinion =). She wanted to make a mini tiered cake (and I don't own the mini tiered cake pans so I had to get creative) and she wanted a delicious, white, fluffy frosting to cover it. She asked if we could get a really white frosting without the yellow tint. I told her the trick is in the technique. It's not just about the ingredients you put into the frosting, but also the method in which you prepare the frosting. In my opinion, these are the keys to a very light, fluffy, creamy, and amazingly delicious buttercream frosting:

1. Really whip the butter. I am talking until it's basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.
2. Use heavy cream. Cream makes everything better, and creamier of course.
3. Lots of butter. Yes there are days I try to be a little healthier and reduce the amount of butter I add to my buttercream frosting but those days I will admit, it's just not quite as good. This is an indulgent frosting and sometimes it's definitely worth it.
4. Ratio is important, don't add any more powdered sugar than listed or the proportions won't be right and your texture wont be what I call perfect.
5. Don't overdue it with the vanilla, add no more than 1 1/2 tsp. If anything reduce the amount. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn't need to be enhanced, just lightly highlighted.
6. Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn't a one minute frosting recipe but I'm telling it's well worth the time and patience invested.

My sister and I both agree this is the best Buttercream Frosting, EVER! Don't forget the trick is in the technique. There are hundreds of buttercream frosting recipes out there, but the one that sets this apart from the others is preparation (and the use of salted butter). I hope you love this recipe! Now go make a batch of this luscious frosting and have cake today. Any day is a great day for cake =)! 

....And wait! Don't throw that frosting out! I frequently end up with a little frosting left over when I'm frosting cakes or cupcakes because I can't perfectly evenly divide it out. And no way am I going to throw good frosting down the drain! So, what to do with it (PS feel free to any additional ideas in a comment below)?

Ideas for leftover frosting:

• sandwich between Nilla Waffers and roll edges in sprinkles for an easy treat the kids will love
• spread over warm toast, add a pinch cinnamon if desired
• spread over graham crackers, optionally sprinkle with chocolate chips
• add a spoonful or two to your morning bowl of oatmeal (I tried a cream cheese in my banana oatmeal one morning, wow good)
• use it as a dip for pretzels 
• dunk teddy grahams or gingersnaps (its like homemade Dunkaroos)
• spread over fruit, such as bananas or strawberries
• melt chocolate frosting and pour over ice cream
• add chopped nuts to it, chill and cut in squares
• spread over warm pancakes or french toast
• fold in some whipped cream or cool whip and use it as a fruit dip
• add some caramel sauce and dip apple slices
• turn it into a simple craft with the kids, tint it with food coloring, get out all the different varieties of sprinkles, icings and little candies you have in the cupboard and let them spread it of graham crackers and decorate as desired.
• and of course last but not least simply place leftover frosting in an airtight container, store in refrigerator (up to 4 days) and enjoy throughout the next few days by the spoonful (if you don't want to temp yourself so much, freeze it for up to 3 months and thaw overnight in the refrigerator - never microwave to thaw).

Fluffy Vanilla Buttercream Frosting

Ingredients:
1 1/2 cups butter, at room temperature (3 sticks)*
4 1/2 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract (use clear if desired)

Directions:
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes. 

Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.

*I like to break the rules of baking =), I use salted butter. I like how the salt in the butter balances out the sweetness and I don't like to add in salt myself because I feel like it doesn't have a chance to dissolve well enough since it's not heated. If you prefer unsalted then feel free to use that instead, although I'd recommend adding at least one cube salted butter then two unsalted, try it out you may just love it.


Recipe Source: Cooking Classy

Make A Mini Cake Using Glass Storage Containers

If you were wondering how to make the mini tiered birthday cake, this is how I did it:

1. Line each a 1 cup, 2 cup and 4 cup oven safe, round glass storage container with aluminum foil, pressing and molding the foil directly to the insides of each container and leaving an slight overhang of foil on the sides (to lift out the cake), then spray the foil with non-stick cooking spray (or use a baster and baste with vegetable oil or melted butter) then dust with flour and shake off excess.
2. Preheat oven according to directions listed on cake mix box and prepare cake according to directions listed on package.
3. Fill foil lined cups 2/3 full (you may have just a bit of excess batter). 
4. Bake in preheated oven*(baking time will vary based on what type of cake mix you use, so judge accordingly), I made the confetti cake and it took about 25 - 30 minutes for the one cup, then an additional 5 minutes for the 2 cup, then another 5 minutes for the 4 cup (so you should be removing the smallest first, letting the medium bake a little longer and the largest bake the longest), insert a toothpick into the center of cakes to check for doneness.
5. Allow cakes to cool in glass bowls several minutes then remove to a wire rack to cool completely. Once cool run a knife evenly along the top (about 1/2 - 1 inch down) to make cake even and remove excess on top.
6. Turn cakes upside down and frost, frosting largest first, then medium and finishing with the smallest (note that frosting sets quickly so keep that in mind if adding sprinkles).
7. Celebrate and enjoy!

*I feel silly even putting this but don't cover cake with the plastic storage lid when baking (kind of a given but I just wanted to clarify, bake it uncovered you don't want that lid to melt =).

Read More